Kim’s Refreshing Summer Cucumber Pasta Salad: A Delicious and Easy Recipe

Summer is the perfect time for light, refreshing, and flavorful meals that require minimal cooking. Kim’s Summer Cucumber Pasta Salad is the epitome of this, offering a delightful combination of cool cucumbers, tender pasta, vibrant herbs, and a tangy dressing. This recipe is not only incredibly easy to make but also perfect for picnics, potlucks, barbecues, or a simple weeknight dinner. It’s a crowd-pleaser that you’ll want to make again and again.

## Why This Recipe Works

* **Quick and Easy:** This pasta salad comes together in under 30 minutes, making it ideal for busy weeknights or last-minute gatherings.
* **Refreshing:** The combination of cucumbers, fresh herbs, and a light dressing creates a cooling and refreshing dish, perfect for hot summer days.
* **Versatile:** This recipe is highly adaptable. You can easily customize it with your favorite vegetables, cheeses, or proteins.
* **Make-Ahead Friendly:** The pasta salad can be made ahead of time, allowing the flavors to meld together. In fact, it often tastes even better after sitting in the refrigerator for a few hours.
* **Crowd-Pleasing:** Everyone loves a good pasta salad, and this one is sure to be a hit at any event.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to make Kim’s Summer Cucumber Pasta Salad:

* **Pasta:** 1 pound of your favorite pasta shape (rotini, penne, farfalle, or fusilli work well). The shape of the pasta is important because it needs to be able to hold the dressing and other ingredients well. Rotini, with its spirals, is an excellent choice. Penne and farfalle also work great because their ridges and folds capture the dressing. Avoid longer, thinner pastas like spaghetti or linguine, as they don’t hold the other ingredients as well. Gluten-free pasta can also be used if needed. Cook according to package directions, ensuring it is al dente to prevent it from becoming mushy.
* **Cucumbers:** 2 medium cucumbers, peeled (optional) and diced. English cucumbers (also known as seedless cucumbers) are a great choice because they have thinner skin and fewer seeds. However, any type of cucumber will work. If you’re using regular cucumbers, you may want to remove the seeds before dicing. Peeling is optional, but it can make the salad more appealing, especially if the cucumber skin is thick or bitter. Dicing the cucumbers into small, even pieces ensures they are distributed evenly throughout the salad.
* **Red Onion:** 1/4 cup finely diced red onion. Red onion adds a nice sharpness and bite to the salad. However, if you find red onion too strong, you can soak it in cold water for 10-15 minutes before adding it to the salad. This will help to mellow out the flavor. Make sure to dice the red onion finely so it doesn’t overpower the other ingredients.
* **Fresh Dill:** 1/4 cup chopped fresh dill. Fresh dill is a key ingredient in this salad, adding a bright, herbaceous flavor that complements the cucumbers perfectly. If you don’t have fresh dill, you can use dried dill, but be sure to use less (about 1 tablespoon) as dried herbs are more concentrated in flavor. Chop the dill finely to release its aroma and flavor.
* **Fresh Parsley:** 1/4 cup chopped fresh parsley. Fresh parsley adds a fresh, clean flavor to the salad. Flat-leaf parsley (also known as Italian parsley) is generally preferred over curly parsley, as it has a more robust flavor. Chop the parsley finely before adding it to the salad.
* **Feta Cheese:** 1/2 cup crumbled feta cheese. Feta cheese adds a salty, tangy flavor to the salad. If you’re not a fan of feta, you can substitute it with another type of cheese, such as goat cheese or mozzarella. Make sure the feta is crumbled into small pieces so it distributes evenly throughout the salad. If you’re looking for a dairy-free option, nutritional yeast can provide a cheesy flavor.
* **Olive Oil:** 1/4 cup extra virgin olive oil. Extra virgin olive oil adds a rich, fruity flavor to the dressing. You can use other types of oil if you prefer, but extra virgin olive oil is recommended for its flavor and health benefits.
* **Lemon Juice:** 2 tablespoons fresh lemon juice. Fresh lemon juice adds a bright, tangy flavor to the dressing. It also helps to balance the richness of the olive oil. Bottled lemon juice can be used in a pinch, but fresh lemon juice is always preferred for its superior flavor.
* **Garlic:** 2 cloves garlic, minced. Minced garlic adds a pungent, savory flavor to the dressing. Use a garlic press or mince the garlic very finely to prevent large chunks of garlic in the salad. For a milder garlic flavor, you can roast the garlic cloves before mincing them.
* **Dijon Mustard:** 1 teaspoon Dijon mustard. Dijon mustard adds a subtle tang and complexity to the dressing. It also helps to emulsify the olive oil and lemon juice. You can substitute Dijon mustard with another type of mustard, such as yellow mustard or whole-grain mustard, but the flavor will be slightly different.
* **Salt and Pepper:** To taste. Salt and pepper are essential for seasoning the salad and enhancing the flavors of the other ingredients. Be sure to taste the salad and adjust the seasoning as needed.

## Step-by-Step Instructions

Follow these simple steps to make Kim’s Summer Cucumber Pasta Salad:

1. **Cook the Pasta:** Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, until al dente. Drain the pasta and rinse it with cold water to stop the cooking process and remove excess starch. This will prevent the pasta from sticking together. Rinsing with cold water is a crucial step. Once drained, transfer the pasta to a large bowl.
2. **Prepare the Vegetables:** While the pasta is cooking, prepare the vegetables. Dice the cucumbers and red onion into small, even pieces. Chop the fresh dill and parsley. Mince the garlic.
3. **Make the Dressing:** In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper. Whisk until the dressing is well combined and emulsified.
4. **Combine the Ingredients:** Add the diced cucumbers, red onion, fresh dill, and fresh parsley to the bowl with the cooked pasta. Pour the dressing over the salad and toss gently to combine, ensuring that all the ingredients are evenly coated with the dressing.
5. **Add the Feta Cheese:** Crumble the feta cheese over the salad and toss gently to combine. Be careful not to overmix, as the feta cheese can crumble further.
6. **Chill and Serve:** Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together. This will also help to chill the salad, making it more refreshing. You can chill it for longer, even overnight. Before serving, give the salad a gentle toss and adjust the seasoning if needed. Serve cold and enjoy!

## Tips for Success

* **Don’t Overcook the Pasta:** Overcooked pasta will become mushy and unappetizing. Cook the pasta al dente, which means it should be firm to the bite.
* **Use Fresh Herbs:** Fresh herbs add a bright, vibrant flavor to the salad. If you don’t have fresh herbs, you can use dried herbs, but be sure to use less as dried herbs are more concentrated in flavor.
* **Taste and Adjust the Seasoning:** Be sure to taste the salad and adjust the seasoning as needed. You may need to add more salt, pepper, or lemon juice, depending on your preference.
* **Don’t Add the Dressing Too Early:** If you’re making the salad ahead of time, wait to add the dressing until just before serving. This will prevent the pasta from becoming soggy.
* **Customize the Ingredients:** Feel free to customize the ingredients to suit your taste. You can add other vegetables, such as bell peppers, tomatoes, or zucchini. You can also add protein, such as grilled chicken, shrimp, or chickpeas. Consider adding Kalamata olives for a briny flavor boost.

## Variations and Additions

This recipe is a great starting point, but you can easily customize it to your liking. Here are a few ideas:

* **Mediterranean Style:** Add sun-dried tomatoes, Kalamata olives, and artichoke hearts for a Mediterranean twist.
* **Italian Style:** Add mozzarella cheese, basil, and cherry tomatoes for an Italian-inspired salad.
* **Greek Style:** Add Kalamata olives, red bell pepper, and a sprinkle of oregano for a Greek-inspired salad.
* **Protein Power:** Add grilled chicken, shrimp, or chickpeas for a heartier salad.
* **Spice it Up:** Add a pinch of red pepper flakes to the dressing for a little bit of heat.
* **Creamy Version:** Add a dollop of Greek yogurt or sour cream to the dressing for a creamier texture.
* **Vegetarian/Vegan:** Use a plant-based feta cheese alternative, and ensure your pasta is egg-free for a completely vegetarian or vegan dish.

## Serving Suggestions

Kim’s Summer Cucumber Pasta Salad is a versatile dish that can be served in a variety of ways:

* **As a Side Dish:** Serve it as a side dish alongside grilled chicken, fish, or burgers.
* **As a Light Lunch:** Enjoy it as a light and refreshing lunch on a hot summer day.
* **At a Picnic or Potluck:** Take it to your next picnic or potluck. It’s easy to transport and always a crowd-pleaser.
* **As a BBQ Staple:** Include it as part of your BBQ spread alongside other salads and grilled items.

## Make-Ahead Instructions

This pasta salad is perfect for making ahead of time. You can prepare the pasta, vegetables, and dressing separately and store them in the refrigerator. When you’re ready to serve, simply combine the ingredients and toss to combine. This will help to prevent the pasta from becoming soggy.

* **Pasta:** Cook the pasta according to package directions, drain it, and rinse it with cold water. Toss it with a little olive oil to prevent it from sticking together. Store it in an airtight container in the refrigerator for up to 3 days.
* **Vegetables:** Dice the cucumbers and red onion, chop the fresh herbs, and mince the garlic. Store them separately in airtight containers in the refrigerator for up to 2 days.
* **Dressing:** Whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper. Store it in an airtight container in the refrigerator for up to 5 days.

## Storage Instructions

Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the dressing over time, so you may need to add a little extra olive oil or lemon juice before serving.

## Nutritional Information (Approximate)

* Calories: 350
* Fat: 20g
* Saturated Fat: 5g
* Cholesterol: 25mg
* Sodium: 400mg
* Carbohydrates: 35g
* Fiber: 3g
* Sugar: 5g
* Protein: 8g

*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*

## Conclusion

Kim’s Summer Cucumber Pasta Salad is a simple, refreshing, and delicious dish that’s perfect for any summer occasion. With its vibrant flavors, easy preparation, and versatility, it’s sure to become a staple in your recipe collection. So gather your ingredients, follow the steps, and enjoy this delightful pasta salad with your family and friends. Whether you’re looking for a quick lunch, a side dish for a barbecue, or a potluck contribution, this recipe will not disappoint. Enjoy the taste of summer with every bite!